How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Green Curry With Chicken And Thai Eggplant ?

You need 19 ingredients. The key ingredients include: 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces, 1 tablespoon sliced galangal (kha), 1 teaspoon cumin, 1/2 cup chopped fresh cilantro/coriander root (raak pak chee), and more.

Is Green Curry With Chicken And Thai Eggplant suitable as meat & poultry?

Yes, Green Curry With Chicken And Thai Eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Green Curry With Chicken And Thai Eggplant ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry With Chicken And Thai Eggplant Recipe

Name: Green Curry With Chicken And Thai Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces; 1 tablespoon sliced galangal (kha); 1 teaspoon cumin; 1/2 cup chopped fresh cilantro/coriander root (raak pak chee); 8 garlic cloves (kratiem); 10 green Thai chili peppers (prik khee noo); 10 green jalapeno peppers (prik chee fa); 1 teaspoon shrimp paste (gapi); 1 tablespoon chopped shallot; 1/4 teaspoon minced kaffir lime skin (piew ma-grood); 2 cups (16 fl oz/500 ml) coconut milk; 1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces; 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla); 3 tablespoons sugar; 1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots; 1/2 cup (4 fl oz/125 ml) coconut cream; 6 fresh kaffir lime leaves (bai ma-grood); 1/4 cup sweet basil leaves (bai horapa); red jalapeno pepper (prik chee fa daeng), for garnish

Try this homemade Green Curry With Chicken And Thai Eggplant recipe the whole family will love. Made with citronella, cumin, fresh cilantro and garlic. …

This Green Curry With Chicken And Thai Eggplant relies on simple, everyday ingredients such as sliced galangal (kha), cumin, garlic cloves (kratiem) and shrimp paste (gapi). It comes together quickly and makes 4 servings, at about 952 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Green Curry With Chicken And Thai Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

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